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Grilled Mackerel with Fennel, Orange and Broad Bean Salad

Recipe for Grilled Mackerel with Fennel, Orange and Broad Bean Salad, from MiNDFOOD.

Grilled Mackerel with Fennel, Orange and Broad Bean Salad

Serves 4

4 small mackerel, gutted, cleaned and scored

sea salt, to season

freshly ground black pepper, to season

3 medium fennel bulbs, finely sliced with a mandolin (reserve fronds)

8 thin slices flat pancetta

extra-virgin olive oil, for grilling

2 cups flat-leaf parsley, not chopped

2 cups broad beans, blanched and peeled

1/3 cup salt-packed capers, rinsed and drained

2 blood oranges, peeled and sliced into rounds

½ cup extra-virgin olive oil (extra), for salad

2–3 tbsp red wine vinegar

extra-virgin olive oil (extra), to serve

lemon wedges, to serve

1 Season fish with sea salt and pepper inside the cavity and on the flesh. Stuff fennel fronds in the cavity. Wrap 2 slices pancetta around each fish and set aside.

2 Heat grill or barbecue until very hot. Lightly brush fish with oil. Grill for 
3–4 minutes on one side, then turn and grill for a further 3–4 minutes.

3 Meanwhile, to make salad, combine fennel, parsley, beans, capers, orange, oil (extra, for salad) and vinegar in a bowl. Spread salad on a serving platter, top with cooked fish and drizzle with oil (extra, to serve). Serve with lemon wedges.

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